Comparative analysis of the flavonoid components reveals the differences of color and antioxidant activity in two cultivars of Stropharia rugosoannulata
文献类型： 外文期刊
第一作者： Lv, Guoying
作者： Lv, Guoying;Zhang, Zuofa;Zhao, Ruimeng;Cai, Weiming;Wang, Mengyu;Shen, Meng
作者机构：
关键词： Flavonoid; Stropharia rugosoannulata; Color; Antioxidant activity; Flavonoid; Stropharia rugosoannulata; Color; Antioxidant activity
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 69 卷
页码：
收录情况： SCI
摘要： Flavonoids constitute a significant class of metabolites in plants and fungi, with numerous members exhibiting antioxidant and antimicrobial properties that confer health benefits to humans. However, there is limited research on the comprehensive information regarding the flavonoid components responsible for health-promoting effects and color formation in edible mushrooms. Here, we analyzed the composition and relative content of flavonoids in two cultivars of Stropharia rugosoannulata, namely 'MD128' (wine cap) and 'ZJR19' (pale yellow cap), and compared the significant differences in flavonoid accumulation between the pileipellis of 'MD128' and 'ZJR19' fruiting bodies. UHPLC-ESI-MS/MS analysis has shown a higher content of flavonoids, including catechin, trifolin, and kaempferol-3-O-neohesperidoside, in 'ZJR19' compared to 'MD128'. We then investigated the significance of flavonoids in relation to antioxidant capacity. The pileipellis of 'ZJR19' exhibited higher superoxide dismutase and catalase activity, which significantly contributed to their enhanced antioxidant capacity. Furthermore, an integrated metabolome and transcriptome analysis identified up-regulation of flavonoid metabolism pathways in 'ZJR19', in comparison to 'MD128', which may cause the higher flavonoid accumulation in 'ZJR19'. Our results provide important insights into how flavonoid metabolic pathways contribute to the appearance and nutritional quality in S. rugosoannulata and offer a new reference for selection and breeding of edible mushrooms.
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